Tatsoi, Tah Tsai, Spinach Mustard, Spoon Mustard

I can't say enough about the greatness of Tatsoi. Excellent germination, fast growth and unrivaled cold tolerance. Survived single-digit ...Read Moretemperatures in my cold frame when other winter greens failed.

Now, about the flavor. Mustard spinach is a very apropos name. It has the rich, dark, green flavor of spinach with the zest of mustard. Stems are juicy and crunchy, and leaves are generally tender with a few strings. Works great in salads and stir fries. Some folks put it in bowls and pour hot broth over, so it cooks itself. However, I love it in eggs foo young! Saute onion, greens, celery, maybe sprouts. Add this to beaten eggs along with cooked and chopped shrimp or meat, and pour into a small pan to make a nice thick-ish omelet. Serve with soy and sriracha. So good!

I will test it in the warmer weather, but it's performance in the fall and winter has already made it a winner.

This wonderful plant grows great in this area of Eastern Oregon. Planted it on March 28 and getting numerous pickings as of May 24th.......Read More.fast and delicious.

We grow this plant almost year round and harvest it regularly for salads and stir fry. It gives a nice flavor to vegetable soup also. It ...Read Moreis easy to grow, the seeds usually germinate in less than a week. It is ready for baby greens in about 3 weeks.
For cut and come again, we plant in rows, spaced about 3- 4 inches apart. To harvest as a nice rosette, it needs about 6 inches.

I planted two seeds in a small container. They sprouted in sev weeks and have continued to grow rapidly ever since. These beautiful, eas...Read Morey to grow plants are my favorite veggies now.